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Pickled and pickled cucumbers with horseradish recipes

Pickled and pickled cucumbers with horseradish recipes


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Everyone loves pickles with horseradish for the winter, but the preparation of such blanks is a laborious and delicate process. Difficulties begin even with the choice of a recipe for future pickles. New unusual ingredients are constantly appearing, but there are also those that have proven themselves for a hundred years to come. One of them is horseradish root.

What is horseradish for when salting

First of all, horseradish is added for taste, because the notes of its aroma give strength to the cucumbers. But besides that, adding horseradish root will help to ensure that the cucumbers are crispy. This is because it releases special tannins that prevent the cucumbers from softening.

With horseradish, cucumbers will turn out to be strong and crispy.

Salting cucumbers with horseradish for the winter is also practical for its preservative properties. It also contains many vitamins and minerals, helps to strengthen the immune system and maintain healthy skin. It is believed that by speeding up the metabolism, horseradish root contributes to weight loss.

Important! It is the root that needs to be added, because the leaves simply do not have the same set of properties, but they can also cause souring or mold of the workpiece.

Is it possible to pickle cucumbers without horseradish

If someone doesn't like horseradish or it turns out to be a problem to find it, you can do without it. Then you will have to form a set of spices and herbs that can replace it.

What can replace horseradish

If you decide not to add horseradish when pickling cucumbers, then you need garlic and oak leaves. Black pepper can act as a hot spice and add strength to cucumbers. The health benefits of horseradish can be obtained from adding garlic. To make the cucumbers crisp, use oak leaves or bark. Dry mustard will add strength and crunch to pickles.

Selection and preparation of ingredients

The main product is, of course, cucumbers. The success of salting will largely depend on their choice. Of course, it is easier to choose those suitable for canning from home-grown cucumbers, the owner knows for sure both the variety and the conditions in which the vegetables grew. If the ingredients are purchased on the market, you need to make sure that the cucumbers are fresh, only these can be salted with horseradish for the winter.

The size of the cucumbers should be small, so it is more convenient to put them in a jar, and they will not taste bitter. Some people like very small cucumbers the size of a little finger: they have a special sweetish taste, which, in tandem with spices, gives a very organic combination of aromas.

Smooth cucumbers are best left for salads; those with black bumps on the skin are salted. The vegetables should be firm to the touch, without yellowness on the skin.

It is better to soak both home and store cucumbers in cool water before canning. The minimum soaking time is 2-3 hours, but it is better to leave them in cold water overnight.

Trimming the edges of the cucumbers is optional

Important! Before salting, you need to try a few cucumbers to taste, otherwise, opening pickles in winter can get an unpleasant surprise from bitter cucumbers.

The quality of the water also affects the salting result. It has been proven more than once that different water tastes different when used in the same recipe. If you have clean well or spring water at hand, then this is a great happiness, it is in such a liquid that pickles are best obtained. In the city, this is more complicated, but with appropriate processing, tap water will give a good taste when canning. To do this, it needs to be filtered and boiled. Sometimes it is simply replaced with a bottled one.

To prepare the spices for salting, you just need to wash them well and scald them with boiling water. It is important to pay attention to the choice of salt: only rock salt is used, since the other can explode cans, and the fine salt will soften the cucumbers.

If the recipe for pickling cucumbers with horseradish also includes garlic, then it must first be peeled and cut into thin slices.

Preparing cans

First you need to make sure that the jars and lids are intact. There should be no cracks or chips on the glass, and there should be no rust on the covers. After that, the dishes are washed under warm running water, you can use a sponge and baking soda. Detergents can adversely affect the organoleptic properties of the future workpiece.

Clean glass jars are sterilized in the oven, on the stove, in the microwave, or in other convenient ways. Place the lids in a pot of hot water.

Recipes for canned cucumbers with horseradish for the winter

Many recipes have been invented for pickled cucumbers with horseradish for the winter, but some of them are recognized as classics. Such recipes have been tested over the years and are ready to serve chefs for a long time.

Pickled cucumbers with horseradish root and garlic for the winter

If the garlic has small cloves, it is not necessary to cut them into circles.

Ingredients (for a 3 liter can):

  • 4.7-5 kg ​​of fresh cucumbers;
  • 1 medium-sized carrot;
  • large head of garlic;
  • 2-3 pieces of horseradish (root) up to 6 cm long;
  • 2-4 umbrellas of dill with seeds;
  • 2 tbsp. l. coarse salt;
  • 4-7 pieces of pepper (both black and allspice);
  • dessert spoon of vinegar.

The horseradish and garlic combination is very popular when pickling cucumbers.

Step-by-step instruction:

  1. Put half the horseradish and garlic, cut into circles, on the bottom of a 3-liter jar.
  2. Fill the jar halfway with cucumbers and carrot slices, also cut into circles.
  3. Add the rest of the spices.
  4. Place the remaining cucumbers in the jar until the lid.
  5. Lay the dill on top so that it does not allow the cucumbers to float.
  6. Cover with cold brine, add vinegar and cover with gauze. Store at room temperature.
  7. After 3-4 days, remove the foam, pour the brine into a saucepan, and then bring to a boil, remembering to add salt.
  8. Put the jars on a towel and pour the contents of the boiling brine to the top. Screw on the cover.

Pickled cucumbers for the winter with horseradish will turn out to be crispy and strong.

A quick recipe for pickles with horseradish root for the winter

Not everyone likes to mess around with pickles for a long time, so they came up with quick recipes.

Ingredients (for a 1 liter can):

  • 500-800 g of fresh cucumbers;
  • a few pieces of horseradish (root);
  • 3-5 peas of black pepper;
  • 2-3 small umbrellas of dill.

For brine you need:

  • litere of water;
  • 2 tbsp. rock salt;
  • the same amount of sugar;
  • not a full teaspoon of 70% vinegar.

You can use the preparation as an addition to the main courses.

Step-by-step instruction:

  1. Horseradish, pepper and dill, as in the previous recipes, send to the bottom of the can.
  2. Arrange the cucumbers compactly up to the top.
  3. For 15-30 minutes, pour boiling water over the contents of the jar, and then drain it.
  4. Collect other water for the brine, boil it, but do not add vinegar at this stage.
  5. Pour the contents with boiling brine, and only now add the vinegar.
  6. Screw on the covers.

With this method, pickling cucumbers with horseradish root for the winter will not take much time, but this will not affect the result: the cucumbers will come out very tasty and juicy.

Cucumbers for the winter with horseradish, tomatoes and peppers

It is very convenient to combine different vegetables when salting, because together they make the brine taste richer.

Ingredients (for a 3 liter can):

  • a kilogram of cucumbers;
  • a kilogram of tomatoes;
  • 2 large bell peppers;
  • 3 pieces of horseradish (root);
  • 2 dill umbrellas;
  • large head of garlic;
  • 3 bay leaves;
  • 4-7 pieces of pepper (black and allspice).

Assorted is best done in two- or three-liter cans.

For brine you need:

  • 6 teaspoons of salt;
  • the same amount of sugar;
  • 9% vinegar.

Step-by-step instruction:

  1. Send black and allspice, bay leaves and horseradish to the bottom of the can.
  2. Now put half the jar with cucumbers.
  3. Place pieces of sweet pepper around the edges (cut into four parts).
  4. Place tomatoes on top.
  5. Pour boiling water over the jar for 3 minutes, then drain it into the sink.
  6. Pour boiling water for another 3 minutes, but now pour the water into a saucepan and make a brine out of it by adding sugar and salt.
  7. Pour vegetables with this marinade, and then roll up the jar.

You can also salt cucumbers with horseradish for the winter separately, but it is much more pleasant in winter to open a whole assortment of cucumbers, tomatoes and bell peppers.

Pickled cucumbers with horseradish and currant leaves

Even a few leaves will give the aroma of black currant to the brine, but if you put more, then a strong oversaturation will not occur.

Ingredients (per liter can):

  • 500-800 g of cucumbers;
  • 2 pieces of horseradish (root);
  • 7-8 black currant leaves;
  • 1 tbsp. Sahara;
  • 2 tbsp. coarse salt;
  • garlic and cloves to taste;
  • a teaspoon of vinegar 9%;
  • 3-4 peas of black and allspice;
  • a couple of dill umbrellas (with seeds).

A fragrant pickle is obtained with black currant leaves

Step-by-step instruction:

  1. Put horseradish on the bottom, and cucumbers on top of it.
  2. Gently spread currant leaves and whole garlic cloves on top of the cucumbers.
  3. Pour boiling water over, cover (without twisting) the lid for 10 minutes.
  4. Pour this water into a saucepan and add everything else to it: sugar, salt, pepper, dill and cloves. Simmer for 10 minutes.
  5. Bring the resulting brine to a boil and pour into a jar, add vinegar there.
  6. Tighten containers with lids.

Blackcurrant is best suited for pickles, as it gives the most expressive aroma. But if there is a desire, then add red currant leaves.

Terms and methods of storage

Storage times depend on the observance of the rules of canning and temperature. If vegetables are not scalded with boiling water, then they will last no more than a week. Processed cucumbers can be stored at -1 to +4 for only 8-9 months.

Store jars in a cool and, if possible, dark room. The cellar is rightfully considered an ideal place for pickles.

Pickled cucumbers can be stored in the freezer, but they are placed there without brine: vegetables are removed from cans and sent to a plastic bag. Such cucumbers are rarely used as an appetizer, they mainly become an ingredient, for example, for pickle or pizza.

After the jar is opened, the cucumbers will gradually become sour and soft, and after two weeks they will become completely unusable.

Conclusion

Cucumbers with horseradish for the winter are prepared according to many recipes, and there is no ideal among them, because everyone has their own tastes and preferences. With horseradish root alone, there are dozens of combinations with berry leaves, chili peppers and other spices. There is no need to be afraid to try something new, then everyone will find the best recipe for themselves.


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